In this video Scoop's resident chocolate diva, Jayden Scott, demonstrates how to make Maple Leaf filled chocolates for Canada Day. 

Ingredients:

• Tempered Chocolate - We used our Van Leer White Chocolate
• Fat Dispersible Colour *optional - we used Roxy N Rich RED
• Chocolate Mold (deep enough so you have room for the filling) - We used our Maple Leaf filled chocolate mold. 
• Filling - you can use a variety of fills including caramel, nuts etc but we used our white chocolate ganache (available in-store only, sorry!)as red & white chocolates seemed especially Canadian to us. 

Directions:

1. Melt your tempered chocolate using an electric frying pan set on low - the temperature only needs to be body heat to melt. 
2. If you want your chocolate to be coloured, add powdered fat dispersible colour. Add a small amount of the powder to start and stir and then if needed add more if you want the colour more intense. With the Roxy & Rich powered colours - a little powder goes a long way. 
3. Spoon a small amount of the melted chocolate into the mold and use a clean paintbrush to help push the chocolate up to the edges and into any finer details. 
4. Once all of the mold cavities are filled then place the mold into the fridge for 5-7 minutes to allow the chocolate to harden. 
5. Fill the cavities with your chosen fill. Jayden loaded up a piping bag with our white chocolate ganache and used that. Do not over fill the cavity - you will need to leave a little room to add the chocolate that will form the bottom of the chocolate. 
6. Spoon more chocolate over the filling and tap the mold to help the chocolate settle.
7. Return the mold to fridge for 5-7 minutes.
8. Enjoy